Why Gelato and not ICE CREAM

Gelato is the Italian version of ice cream, with three major differences from the industrial ice cream.
First of all, Gelato has much less fat than industrial ice cream having 15 to 26% fat. Tests carried out have confirmed that Gelato contains 6 to 10% fat. However, less fat does not mean less taste. With lower fat gelato is less  melts in the mouth better. Thus, the client experience the full flavor of gelato immediately.

Second, Gelato has much higher density than ice cream. Ice cream is produced by mixing cream, milk and sugar, then by adding air. Manufacturers of industrial ice cream add air so that it doubles the amount of the product (100 -130% air). However, the quality cuts in half. Air is that is added to Gelato reaches to 30%. The result is a higher quality dessert with a more rich and creamy taste. So you do not pay air but Gelato !

Third, Gelato is served slightly warmer than ice cream. While both gelato and ice cream are served at freezing temperature, industrial ice cream is served at temperatures of -18 to -21 degrees Celsius while gelato is served at temperatures 14 to 16 degrees Celsius. Therefore, because it is less hardened when frozen, the taste of Gelato is more improved as it melts in the mouth without leaving a feeling of freezing.

But there are other important differences.

Maintaining Gelato  no more than three days in our shop  (but kept perfectly in home freezer for several days), is essential because of its production process and pure raw materials while industrial ice cream can be stored up to 1.5 to 2 years since its production.

Also in the industrial ice cream is permitted by law to use powdered milk, frozen cream, flavorings and coloring materials. In our own gelato all the raw materials are of high quality and do not contain additional flavoring and coloring materials athus  ensuring  quality and stability of our products.